iled, 200
French Way of Cooking, 201
Fried, 201
Ladies', 201
Sourcrout, 202
Steamed, 201
with Cream, 200
Carrots, Mashed, 214
Stewed, 213
Cauliflower, 200
Fried, 200
Celery, 209
Corn, Boiled, Green, 206
Fried, 207
Pudding, 207
Roasted (Green), 207
Stewed, 207
Succotash, 208
Cucumbers, a la Creme, 206
Fried, 206
Cymblings, or Squashes, 211
Egg Plant, Fried, 208
Stuffed, 208
Endive, Stewed, 214
General Remarks, 191
Greens, 213
Mushrooms, Baked, 214
Canned, 215
for Winter Use, 215
Stewed, 215
Okra, 210
Onions, Baked, 199
Boiled, 198
Fried, 199
Scalloped, 199
Stewed, 199
Oyster Plant or Salsify Fried, 209
Stewed, 209
Parsnips, Boiled, 203
Creamed, 204
Fried, 203
Fritters, 203
Stewed, 203
Peas, Green, 211
Stewed, 211
Potato Croquettes. No. 1, 196
Croquettes. No. 2, 196
Fillets, 196
Puffs, 193
Snow, 194
Potatoes, a la Creme, 193
a la Delmonico, 197
Baked, 197
Browned, 192
Browned--With Roast. No. 1, 197
Browned--With Roast. No. 2, 198
Crisp, 195
Favorite, Warmed, 195
Fried, with Eggs, 197
Hasty Cooked, 195
Lyonnaise, 196
Mashed, 192
Mashed, Warmed Over, 193
New, and Cream, 193
New, To Boil, 192
Raw, Fried, 194
Saratoga Chips, 193
Scalloped (Kentucky Style), 194
Steamed, 194
Sweet, 198
Sweet, Baked, 198
Pumpkin, Stewed, 214
Rice, To Boil, 202
Salsify, Fried, 209
or Oyster Plant, Stewed, 209

Sourcrout, 202
Spinach, 212
Squashes or Gymblings, 211
Squash, Winter, Baked, 212
Winter, Boiled, 212
String Beans, 208
Succotash, 208
Tomatoes, Baked (Plain), 205
Broiled and Fried, 205
Fried and Broiled, 205
Scalloped, 204
Scrambled, 206
Stewed, 204
Stuffed, Baked, 204
To Peel, 204
Raw, To Prepare, 205
Truffles, 216
(Italian Style of Dressing), 216
Au Naturel, 216
Turnips, 214
Vegetable Hash, 212

MACARONI, 216
Macaroni, a la Creme, 217
a la Italienne, 216
and Cheese, 217
and Tomato Sauce, 218
Timbale of, 217

End of the Project Gutenberg EBook of The Whitehouse Cookbook (1887)
by Mrs. F.L. Gillette

*** END OF THIS PROJECT GUTENBERG EBOOK THE WHITEHOUSE COOKBOOK (1887) ***

***** This file should be named